At a cookery-school I attended, we had a whole lesson devoted to pancakes. We separated the yolks of the eggs from the whites, mixed the yolks with the flour and then added milk to form a batter. Then we beat the whites to a stiff froth till our arms ached (mine did at any rate); this was to be stirred in gently that the pancake might be very light.

The joke was (as I rubbed my aching arm) that the pancakes were not nearly so good as those I make hastily at home, with no switching of eggs at all. Mix a pinch of salt and of baking powder with the flour, and with skim milk form a batter that will run easily from the spoon; pour the mixture into a jug.

Put a piece of dripping into the frying-pan and allow it to get smoking hot; then pour in sufficient batter to just cover the pan. When the surface is dry, sprinkle it well with sugar; turn over one of the edges with a knife and roll the pancake over and over until only the brown under-surface is visible. The pancake is now finished. As it takes four to five minutes for each, it requires some time to make sufficient for a large family.